Polish Sauerkraut and Mushroom Pies are small pastries with sauerkraut and mushrooms. These paszteciki with mushrooms and sauerkraut are usually served on Christmas with beet soup (Polish Borscht). They are the perfect traditional snack, or an appetizer!
Why I Love This Recipe For Polish Sauerkraut and Mushroom Pies
I love this recipe because it brings back memories of family gatherings and Christmas Eve. The sauerkraut and mushrooms together are both unique and comforting. They are a taste of Poland in every bite.
These pies are also versatile, making a great appetizer, side dish, or even a main course when paired with a hearty soup. Make these delicious Paszteciki with this very easy recipe!
Key Ingredients
Sauerkraut: The tangy and fermented cabbage provides a unique flavor that is essential to this dish. It’s important to rinse and drain the sauerkraut to balance its acidity. I love to use homemade Polish sauerkraut, for the best flavor!
Wild Mushrooms: These add an earthy depth to the filling. You can use dried wild mushrooms, rehydrated, or fresh varieties like porcini or shiitake.
Onions: Finely chopped onions sautéed until golden brown enhance the sweetness and depth of the filling.
Dough: A simple yeast dough, that is made from flour, milk, eggs, and butter. It needs to be rolled out thinly for a perfect texture.
Seasonings: Salt, pepper, and bay leaves are used to season the filling. But feel free to add your favorite seasonings.
How to Store?
To store your Polish Sauerkraut and Mushroom Pies, put them in an airtight container and refrigerate for up to 3 days. For longer storage, freeze the pies in a single layer on a baking sheet before transferring them to a freezer bag. They can be frozen for up to 3 months.
How to Serve?
Polish Sauerkraut and Mushroom Pies are best served warm. You can reheat them in an oven at 350°F (175°C) for about 10 minutes. They pair wonderfully with Polish Barszcz (beet soup) or a hearty vegetable broth. Garnish with fresh parsley or dill for a touch of color and extra flavor.
Expert Tips
Perfect Dough: Make sure the dough is not too sticky or too dry. It should be soft and pliable, easy to roll out thinly.
Filling Consistency: Ensure the sauerkraut and mushroom filling is well-drained to prevent soggy pies. Sautéing the filling until dry helps achieve the right texture.
Baking: Brush the pies with egg wash before baking to achieve a golden, glossy finish. Bake until the pies are golden brown and crispy on the edges.
Variations and Substitutions
Vegan: This recipe is already vegetarian, but you can make it vegan by using a plant-based butter substitute and egg replacer in the dough.
Mushroom Substitute: If wild mushrooms are not available, you can use a mix of cremini and portobello mushrooms.
Dough Variations: For a flakier crust, you can use puff pastry instead of yeast dough.
Print
Polish Sauerkraut and Mushroom Pies (Paszteciki z Kapustą i z Grzybami)
- Total Time: 1 hour
- Yield: 20 pies 1x
Description
These Polish Sauerkraut and Mushroom Pies, or Paszteciki z Kapustą i z Grzybami, are savory pastries filled with a delicious mixture of sauerkraut and mushrooms, perfect for holiday gatherings.
Ingredients
For the filling:
- 3 cups sauerkraut, rinsed and drained
- 1 1/2 cup wild mushrooms, rehydrated and chopped
- 1 large onion, finely chopped
- 2 tbsp oil (for frying)
- 3 bay leaves
- 3 allspice berries
- 1/2 tsp sugar
- Salt and pepper to taste
For the dough:
- 4 1/2 cups all-purpose flour
- 1 1/2 cup warm milk
- 3 eggs, beaten
- 1/4 cup butter, melted
- 25g fresh yeast (or 10 g dry yeast)
- 1 tsp sugar (for yeast activation)
- 1/2 tsp salt
For topping
- 1 egg yolk + 2 tbsp milk (for egg wash)
- Sesame seeds (optional)
Instructions
- Make the yeast starter: Dissolve yeast in 1/2 cup warm milk with 1 tsp sugar and 2 tbsp flour. Let sit for 15 minutes until foamy.
- Make the Dough: In a large bowl, mix flour and salt. Add yeast starter, rest of the milk, eggs, and softened butter. Knead until smooth (10 min). Cover and let it rise for 1 hour.
- Soak the mushrooms: Soak the dried mushrooms in water overnight. Drain, chop finely, and reserve the water for later.
- Cook sauerkraut and mushrooms: Cook sauerkraut with 1 cup of mushroom soaking water, bay leaves, allspice, and sugar for 1 hour. Drain and sauté onions in oil until golden. Add chopped mushrooms and cook for 5 minutes.
- Season the filling: Stir in drained sauerkraut and season with salt & pepper. Cook for 15-20 minutes until dry. Let cool.
- Make the pies: Roll out the dough into rectangles (30×48 cm). Divide it into 4 strips. Put the filling along the center of each strip. Fold over and seal the edges to form logs. Flip seam side down. Cut into 10 pieces per log (40 total).
- Proof & Bake: Place on a lined baking sheet, seam-side down. Let it proof for 20 minutes. Brush the pies with egg wash and sprinkle with seeds (optional). Bake at 180°C (350°F) for 25-30 minutes until golden brown.
Notes
Make sure that the filling is well-drained to avoid soggy pies.
For a flakier crust, you can use puff pastry instead of yeast dough.
These pies can be frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Pastries
- Cuisine: Polish
Nutrition
- Calories: 150
- Fat: 6g
- Carbohydrates: 20g
- Protein: 4g
Nutrition Information
This website offers estimated nutritional details, which may vary depending on the specific ingredients used.
FAQs
Can I make these pies in advance?
Yes, you can prepare the pies in advance and freeze them for up to 3 months. Just reheat them in the oven before serving.
Can I use fresh mushrooms instead of dried?
Yes, you can use fresh mushrooms. Sauté them until they release their moisture and become soft.
What can I serve with these pies?
These pies are traditionally served with barszcz (beet soup) or a hearty vegetable broth. They also pair well with a fresh green salad.
Can I make the dough in a bread machine?
Yes, you can use a bread machine to knead the dough. Just follow the manufacturer’s instructions for yeast dough.
What size are the squares of dough to be cut?
I like to cut them into 3 inch x 3 inch, but You can make them bigger, or smaller – as you like. Just note that the time may vary, if making them bigger, or smaller, so keep an eye out for the baking time!
There is no mention of how much yeast to be used in this recpe!
You’re right! I’ve made the adjustments, and now the recipe has all the information needed. Thank you for your feedback! 😊
There is no yeast in the dough recipe. Should there be? Also, do you need to let it rise?
You’re absolutely right! Yes, yeast is needed for the dough, and it should be allowed to rise before rolling it out. I’ve made the necessary adjustments to the recipe so everything is now clear. Thank you so much for your feedback! 😊
Made these with puff pastry. So delicious. Will be making again for this Easter.
That sounds wonderful! Puff pastry is such a great shortcut—and I’m so glad you enjoyed them. Hope they’re a hit again this Easter!